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Fettuccine Alfredo Recipe

Fettuccine Alfredo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on July 18, 2011

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    I really loved this recipe and didn't feel guilty having the leftovers for lunch the next day. Even when I use real alfredo sauce I always thin it out a little with non-fat milk to at least reduce the calories. Tastes just as good.

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  • on June 14, 2011

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    I made this last night and loved it. It doesn't taste exactly like alredo sauce, of course, but it's really good and I don't even like cauliflower very much. I didn't need to add any pasta water because the consistency was perfect already. I was a little skeptical because the reviews vary so much, but I think the key is to take your time. Cook the cauliflower a lot to make sure it is really soft. Blend the heck out of it to make sure it's super smooth too. Loved it!

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  • on May 16, 2011

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    If you go into this knowing you are going to end up with a pretend alfredo sauce which doesn't do a good job at all of disguising the cauliflower, then go for it. This recipe disappoints big time. Like another reviewer had written, i normally stick with 5 star recipes but i was willing to try this because of the calories with the original. Stick with the original and eat a smaller portion or make this and eat but a bite. Hey, maybe thats the secret to this recipe, a bite is all you'll want savings hundreds of calories.

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  • on March 09, 2011

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    I made this twice, the first time - I took my time and followed the recipe to the dot - and it was absolutely delicious. Tasted just like alfredo sauce. I got cocky the second time - and was in a bit of a hurry - and it tasted like pureed cauliflower sauce with peas and pasta. It was still good, but tasted less like alfredo. So take your time and follow the directions and it will taste like alfredo!

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  • on February 26, 2011

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    I tastes pretty close to real alfredo sauce, with a mild cauliflower taste. I think I will try this sauce on a different alfredo dish to see how it turns out. You definitely have to blend it and cook it for a long time to get the right texture and taste, otherwise it will not taste quite right.

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  • on February 15, 2011

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    OMG it actually was good! Used equivalent Not-Chick'n bouillon in place of chix broth and low fat lactose free milk still came out great. A non-vegetarian even liked it so this deserves 5 stars alone!!!

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  • on February 03, 2011

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    Sorry food network, but this was not alfredo (at least to me anyway. I was so excited about trying an alfredo sauce without all the calories, but this just tasted like pureed califlower sauce mixed with peas over pasta.

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  • on January 25, 2011

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    yummy. it's not exactly alfredo, as there is a slight cauliflower taste, but it's definitely not overwhelming. for me, it's actually a bonus, as i love cauliflower!

    i did omit the pasta water, since it seemed like the right consistency before adding. was thick and creamy and delicious.

    will definitely make again!

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  • on January 25, 2011

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    Absolutely delicious. I think it tastes very similar to a normal alfredo sauce -- thick and creamy. I used bow tie pasta since I'm not a huge fan of fettuccine and didn't use the parsley since I don't like it, but I followed the rest of the directions exactly and it was fantastic. I love the little hint of lemon. My 5- and 3-year olds loved this too!

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  • on January 19, 2011

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    OMG this was Awesome! I omitted the water when cooking the cauliflower and it was fine. Nice and thick when pureed. My family all loved this dish and we found it very satisfying!!! Have already passed this recipe along!! Note that I doubled it since we did a pound of pasta.

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